Ingredients

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Preparation

Cook potatoes in large pot of boiling salted water until tender, about 40 minutes. Drain. Return potatoes to pot; mash.

Combine half and half and rosemary in small saucepan; bring to simmer. Remove from heat; stir into mashed potatoes. Add butter; stir to melt. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Before serving, stir over low heat until warm.)

Recent Reviews

Every time, this is a winner. Homey, but surprising. Last time, I had some extra homemade whipped cream that I subbed for some of the half-and-half. So fluffy and delicious!

micanum from Pasadena, CA /

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This would have been good except when I added a cup and a half of half-and-half the potatoes were like soup and I used five big potatoes that I added a sixth potato. Next time I'll just can use maybe one cup half-and-half and that's it. I'm just curious, nobody else seem to have the same problem?

jviola68 from Boston, MA /

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Boil the potatoes. Beat them in the Kitchen-Aid. Slowing add in the liquid, rosemary, butter. Skip all the other nonsense. As long as you use fresh ingredients, you'll end up with a delicious dish.

A Cook /

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Fantastic. I subbed the 1/2 and 1/2 with the cream and milk from cans of coconut milk and added about 3 heads of roasted garlic, too. This was fantastic.

heropp from Simi Valley /

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Perfect texture and flavor! I added roasted garlic, as per the advice of some earlier reviews and that was a nice addition, but not necessary.